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I hope you're ready for dessert, because we've got a lot of them in this issue ... including the top three finishers from our Chocolate Fest warm up at the Ar-Jay Center. In addition, we have collected a few pre mixes and several home remedies for what might be ailing you. Let's get started with a recent Joanna Lund creation, one she named for us after getting the idea for the recipe by listening to the Open Line.


2 cups water
1 cup (4½ ozs.) apricots, diced & dried
1 1/3 cups (4 ozs.) dry instant Minute Rice
1 (4 serving) pkg. JELL sugar free instant butterscotch pudding mix
2/3 cup Carnation nonfat dry milk powder
1½ cups water
¼ cup Cool Whip Lite
1 tsp. vanilla extract

In a medium saucepan combine water and diced apricots. Bring mixture to a boil. Remove from heat. Stir in dry rice. Cover. Let stand 15 minutes to cool. In a large bowl combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Blend in Cool Whip Lite and vanilla extract. Fold in cooled rice mixture. Mix gently to combine. Evenly spoon mixture into 6 dessert dishes. Refrigerate until ready to serve.

Serves 6. Each serving equals: HE: 1 Fr, 2/3 Br, 1/3 SM, ¼ SI, 2 OC
140 calories, 0 gin Fa, 4 gm Pr, 31 gm Ca, 264 mg So, 2 gm Fi Diabetic: 1 Fa,
½ St, ½ SM


Microwave baking potatoes until just tender. Cool slightly. Slice ¾ of the way through at half inch intervals. Insert small, thin tomato slices between potato slices. Drizzle with a prepared vinaigrette and sprinkle with sliced green onion. Serve warm.


2 (3 oz.) pkgs. cherry gelatin
1½ cups boiling water
1 large can crushed pineapple
1 can cherry pie filling
½ cup chopped celery

Dissolve gelatin in hot water. Drain pineapple, reserving juice. Add enough cold water to reserved juice to make 1 cup. Blend all ingredients together and place in 9" x 13" pan. Chill until set.

1 carton sour cream
2 Tbsps. sugar
Combine together and spread over salad.
Alternate topping:
1 (8 oz.) pkg. cream cheese, softened
½ cup sugar
½ cup sour cream
1 tsp. vanilla
½ cup nuts, chopped

Combine cream cheese and sugar. Blend in sour cream and vanilla. Spread over salad and sprinkle with nuts.


8 ozs. Brick or Mozzarella cheese
1 (15 oz.) can garbanzo beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can red kidney beans, rinsed and drained
1 cup cherry tomatoes, halved
1 red or yellow sweet bell pepper, chopped
1 bunch green onions, sliced (about 1 cup)
¼ cup chopped cilantro
2 cloves garlic, minced
¾ cup Italian dressing
¼ cup fresh lime juice
1 Tbsp. chili powder

Cut cheese in small chunks. Combine with remaining ingredients in a quart bowl. Refrigerate 2 hours or more (up to 2 days). Keep chilled until serving time. Makes 8 servings (about 1 cup each).

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1 pkg. butter pecan cake mix with pudding
1 cup raw oats
1 cup raisins
1 cup butterscotch morsels
1 cup pecans, chopped
1/3 cup vegetable oil
½ tsp. vanilla extract
3 large eggs, slightly beaten

Combine all ingredients together and mix well. Drop by teaspoonfuls 2" apart on a lightly greased or sprayed cookie sheet. Bake at 350° for 8-10 minutes. Remove to a wire rack to cool completely. Makes 6 dozen.


1 pkg. white cake mix
1 (6 oz.) pkg. peach gelatin
1 stick margarine, diced
1 lg. can peaches, undrained
1 cup water

Pour peaches and juice into a 9" x 13" dish. Add gelatin and stir until mixed. Pour dry cake mix over peaches. Pour the water evenly over the top. Dot with margarine. Bake at 350° for 30-35 minutes until brown & bubbly.


1 pkg. cream cheese
1/3 cup milk
5 ozs. sliced smoked salmon, cut in pieces
2 Tbsps. lemon juice
3 Tbsps. snipped fresh dill weed or 1 Tbsp. dried dill

Process cream cheese and milk in a blender until smooth. Gradually add remaining ingredients while blender is running. Makes 2¼ cups.


½ lb. dried black eyed peas
1 cup green pepper, diced
¼ cup pimento, diced
1 cup onion, diced
½ cup green onion, finely chopped
2 Tbsps. garlic, chopped
¼ cup jalapenos, finely chopped
1 cup Italian dressing

Soak peas overnight in water. Drain, rinse & drain. Cover with water and bring to a boil. Reduce heat, cover and simmer 1 hour until tender. Drain, rinse & drain. Combine all ingredients in a large bowl. Season to taste with salt & pepper.


1 lb. ground pork
½ cup onion, chopped
6 ozs. elbow macaroni
8 ozs. tomato sauce or pizza sauce
8 ozs. cottage cheese
1 cup mozzarella, shredded
4 ozs. pepperoni or Canadian bacon, sliced and cut up (optional)
1 tsp. basil leaves
½ tsp. oregano leaves
1 Tbsp. parmesan, grated

Pre heat oven to 350°. Brown pork and onion until pork is no longer pink. Drain. Cook macaroni to desired doneness per package directions. Drain. Combine all ingredients except parmesan in a 2 quart casserole. Mix well. Sprinkle parmesan on top. Cover and bake for 30-35 minutes until thoroughly heated.

Microwave Directions:

Combine pork and onion in a 2 quart casserole. Cook on "high" power for 4-5 minutes until pork is no longer pink and onion is tender, stirring halfway through cooking time. Drain. Stir in remaining ingredients except parmesan. Add 1½ cups of water and mix well. Cook on "high" power for 7-9 minutes until mixture simmers. Stir and continue cooking 5 more minutes until noodles are tender and liquid is absorbed. Top with parmesan, cover, and let stand 5 minutes.


2 layer sized pkg. yellow cake mix
1/3-½ cup Canola oil
2 beaten eggs
¾ cup walnuts, chopped & divided
1 large can apple pie filling
½ tsp. cinnamon
½ tsp. nutmeg

Combine dry cake mix, oil. eggs, ½ cup nuts and apple filling. Spread evenly into a greased 9" x 13" pan or two 9" greased layer pans. Combine cinnamon and nutmeg and sprinkle over batter. Bake at 350° for 35-50 minutes, until cake springs back when lightly touched in the center. (Cover with foil if cake browns too quickly)


1 cup sugar
½ cup sour cream
½ tsp. baking soda

Combine and cook together over medium heat, stirring until mixture boils. Remove from heat and pour over warm cake. Sprinkle with remaining nuts

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2¼ cups flour
1 tsp. baking soda
1 cup butter or margarine, softened
¼ cup sugar
¾ cup brown sugar
1 tsp. vanilla
1 (3 oz. pkg.) instant pudding mix*
2 eggs
1 cup chocolate chips

Combine butter, sugars, vanilla & dry pudding mix. Beat until smooth and creamy Beat in eggs. Combine flour and soda and gradually add to creamed mixture. Stir in chips and chopped nuts, if desired. Drop by teaspoonfuls onto ungreased sheet. Bake at 375° for 8-10 minutes.

*Pudding flavor can be chocolate, vanilla, butterscotch or lemon.


1¼ cups flour
1 tsp. baking soda
1 cup butter or margarine, softened
¼ cup sugar
¾ cup brown sugar
1 tsp. vanilla
1 (3 oz. pkg.) instant pudding mix *(see above)
2 eggs
3½ cups quick cooking rolled oats
1 cup raisins, optional

Combine butter, sugars, vanilla & dry pudding mix. Beat until smooth & creamy. Beat in eggs. Combine flour and soda and add to creamed mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased sheet. Bake at 375° for 10-12 minutes.


4 cups apples, peeled & thinly sliced
½ cup sugar
1 tsp. cinnamon
½ cup walnuts, chopped
1 cup flour
¾ cup sugar
¾ tsp. baking powder
¼ tsp. salt
1 egg, well beaten
3 tsps. water
1/3 cup evaporated milk
½ cup butter, melted & cooled

Place apples in a well buttered dish. Sprinkle with ½ cup sugar and the cinnamon. Sprinkle with walnuts. Sift together remaining dry ingredients. Combine the last 4 ingredients and add to the dry mixture. Mix well. Pour over apples. Bake at 325° for 1 hour


½ cup butter or margarine
1 cup sugar
2 eggs
1 tsp. vanilla extract
1¾ cup all purpose flour
2 tsps. baking powder
½ tsp. salt
½ cup milk

Cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients and add alternately to creamed mixture with the milk. Beat until smooth. Spread into greased 9" square baking dish. Bake at 350° for 40 minutes until cake tests done.


1 cup powdered sugar
½ Tbsp. milk or Irish Whisky
green food coloring
slivered almonds

Combine sugar and milk and stir until smooth and fairly thin. If desired, add 1-2 drops of green food coloring and stir until blended. Spread glaze over warm cake. Sprinkle with slivered almonds, if desired.


5¼ to 5¾ cups flour
2 pkgs. yeast
1½ cups milk
1/3 cup sugar
1/3 cup shortening
1 tsp. salt
3 eggs
1 cup boiling water
¾ cup poppy seeds
½ cup nuts, chopped
1/3 cup honey
1 tsp. lemon peel, finely shredded
1 egg white, stiffly beaten

Mix 2 cups of the flour together with the yeast. Heat together the milk, sugar, shortening and salt. Add yeast/flour mixture. Add eggs and beat at low speed 30 seconds, then beat at high speed 3 minutes. Stir in as much of the remaining flour as possible. Kneed dough, shape into a ball and place in a greased bowl. Cover and let rise until doubled. Pour boiling water over poppy seed. Let soak 30 minutes. Drain off water and blenderize seeds until ground. Add nuts, honey and lemon peel to seeds. Fold in beaten egg white. Punch down dough and divide in half. Let dough rest 10 minutes. Roll each half out into a 24" x 8" rectangle. Spread half the seed mixture over each rectangle. Roll up and place loaves in greased 8" x 4" pans. Cover and let rise until doubled. Bake at 350° for 35-40 minutes.

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Chocolate Fest Warm Up at the Ar-Jay Center
1st Place
Dena Fischer, Manchester



2½ cups chocolate wafer crumbs
¼ cup granulated sugar
1 stick unsalted butter, melted

Combine crumbs and sugar. Add melted butter and mix well. Press crumbs onto bottom and sides of 11" spring form pan. Refrigerate.


2½ lbs. cream cheese
1¾ cups granulate sugar
¼ cup all purpose flour
1 tsp. vanilla
5 whole eggs
2 egg yolks
8 ozs. white chocolate, broken into pieces
¼ cup half & half

Cream the cream cheese. Add sugar, flour & vanilla. Beat well. Add eggs and yolks one at a time, beating well after each addition. Add chocolate pieces and mix well. Blend in half & half and pour into cooled crust. Bake at 250° for 1½ to 2 hours, until the filling is firm. Cool 2 hours, then refrigerate thoroughly before removing from the pan.


¼ cup light corn syrup
3 Tbsps. water
2 Tbsps. butter, cut into pieces
½ lb. semi sweet chocolate chips

Combine corn syrup and water in a saucepan. Add butter and stir over medium heat until mixture comes to a full boil. Remove from heat and immediately add chocolate chips, stirring until melted. Pour glaze over cheesecake. Garnish with white chocolate curls.


1 cup water
1 tsp. apple cider vinegar
1 tsp. honey

Combine and stir. Drink at least 3 times per day.


Mix 2 tablespoons of raw vinegar with 1 gallon of distilled water. Drink 6-8
glasses per day.

2nd Place
Diana Svoboda, Shellsburg

1 (15 oz.) can coconut pecan frosting
1 cup pecan halves
2 (10 oz.) cans refrigerator buttermilk biscuits
20 chocolate kisses

Spread frosting into the bottom of a lightly greased 9" square baking pan. Arrange pecans on top. Set aside. Separate biscuits and flatten each to ¼" thickness. Place a chocolate kiss onto the center of each biscuit. Fold biscuits in half, forming a semi circle. Lightly press edges together to seal. Arrange biscuits over pecans, flattened side down. Bake at 375° for 28-30 minutes until the biscuits are lightly browned. Cool in pan on wire rack for 5 minutes. Invert onto serving plate and serve immediately.

3rd Place
Clara Pulda, Cedar Rapids


1 chocolate chip cake mix
¼ tsp. baking soda
2 eggs
1/3 cup boiling water
1 can cherry pie filling

Make a well in center of cake mix. Place soda, eggs and water in the well and mix for 2 minutes with an electric mixer. Gently fold in cherry pie filling. Pour into greased & floured 9" x 13" x 2" dish. Bake at 350° for 35 minutes. Cool completely.


1 cup sugar
5 Tbsps. butter or margarine
1/3 cup milk
6 oz. chocolate chips

Combine the first 3 ingredients in a saucepan. Bring to a boil, then cook and stir for 1 minute. Add chips and stir until smooth and thickened. Frost over cooled cake.


1 cup unsweetened grape juice
1 cup unsweetened apple juice
½ cup cider vinegar

Mix together and drink a ¼ cup each day.

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2 cups semi sweet chocolate morsels, divided
½ stick margarine
3 eggs, slightly beaten
1¼ cups flour
1 cup sugar
¼ tsp. baking soda
1 tsp. vanilla
½ cup nuts, chopped
12 caramels
1 Tbsp. milk

Melt 1 cup of the morsels with the margarine over a low heat. Stir in beaten eggs. Add dry ingredients and vanilla. Spread into a greased 9" x 13" dish. Sprinkle with remaining chips and nuts. Bake at 350° for 20-25 minutes. Melt together caramels and milk until smooth. Drizzle over brownies.


3 lb. pork butt roast
1 cup red cooking wine
½ cup honey
1 cup cranberries
½ cup cranberry juice or cocktail
1 tsp. dry mustard seed
½ cup apricot preserves
½ tsp. pepper

Dump all ingredients onto the roast. Roast covered at 350° until meat thermometer registers done, about 2½ hours.


½ cup butter or margarine, softened
1 pkg. yellow cake mix
½ cup flaked coconut
1 (20 oz.) can pie sliced apples, well drained or 2½ cups baking apples, sliced
½ cup sugar
1 tsp. cinnamon
1 cup sour cream
2 egg yolks or 1 egg

Preheat oven to 350°. Cut margarine into dry cake mix until crumbly. Mix in coconut. Lightly pat mixture into bottom of ungreased 9" x 13" pan, guiding up the edges slightly. Bake for 10 minutes. Arrange apple slices over warm crust. Combine sugar and cinnamon and sprinkle over apples. Blend together the egg and sour cream and drizzle over the apples. Bake for 25 minutes until light brown.


1 cup instant coffee creamer
1 cup instant chocolate drink mix
2/3 cup instant coffee crystals (decaf or regular)
½ cup sugar
½ tsp. ground cinnamon
¼ tsp. ground nutmeg

Use 3 tablespoons of mix with 6 ounces of hot water.


1 cup instant coffee creamer or non fat dry milk
1 cup Nutra Sweet Instant Coffee drink mix
2/3 cup instant coffee crystals (decaf or regular)
½ cup Equal Measure
½ ground cinnamon
¼ tsp. ground nutmeg

Use 3 tablespoons of mix with 6 ounces of hot water.


3 cups all purpose flour
2½ tsps. baking powder
1½ tsps. salt
½ cup sugar
1 cup brown sugar
1½ cups vegetable shortening
3 cups rolled oats

Sift together the first four ingredients. Stir in the brown sugar and mix well. Cut in shortening with a pastry blender. Stir in oats. Mix well. Keep in an air tight container in a coal, dry place. Use within 10-12 weeks.

To use mixture:

Thoroughly blend together 1½ cups of pancake mixture, 1 cup water and 1 slightly beaten egg. Let stand five minutes. Cook on oiled griddle.


1 tsp. onion, minced & diced
1 Tbsp. crushed & dried parsley leaves
¼ tsp. ground oregano
½ tsp. crushed & dried sweet basil leaves
¼ tsp. ground thyme or marjoram
½ tsp. celery seed
¼ tsp. garlic powder
2 Tbsps. grated parmesan
1½ tsps. sugar
1/8 tsp. salt
pinch black pepper

Combine together and store in tightly covered container. Use within six months. To use: combine with 1/3 cup wine vinegar and ¾ cup vegetable oil. Mix and chill 30 minutes before using.

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8 slices bacon
4 medium onions, sliced
½-1 cup packed brown sugar
1 tsp. dry mustard
1 tsp. salt
½ cup cider vinegar
1 lb. can green beans, drained
1 lb. can kidney beans, drained
1 large can B&B beans, undrained
1 (15 oz.) can lima beans
1 (15 oz.) can butter beans, undrained

Fry the bacon until crisp. Remove and crumble. Add the next 5 ingredients to the bacon drippings. Cover and cook for 20 minutes. Watch carefully so mixture does not stick. Combine the beans in a large bowl. Pour hot mixture over beans. Add bacon and mix well. Bake uncovered at 325° for 2 hours.


2½-3½ cups potatoes, thinly sliced
1½-2 cups carrots, thinly sliced
¼ cup green pepper, chopped
¼ cup onion, chopped
¾ cup cheddar, shredded
½ tsp. salt
½ tsp. dry mustard
1/8 tsp. pepper
2/3 cup milk
1 can creamy onion soup

Precook vegetables with 2 tablespoons of water for 10 minutes on "high" in a microwave, stirring once. Combine all ingredients and place in a greased 2 quart casserole. Cover and bake at 350° for 35-40 minutes. Uncover and bake for 10 minutes more.


1 lb. ground beef
½ lb. Italian sausage
32 ozs. pizza sauce
2 tubes buttermilk biscuits
2 cups mozzarella, shredded
½ cup cheddar, shredded

Brown beef and sausage together. Drain. Place sauce in a large bowl. Cut biscuits into quarters and stir into sauce. Stir in cooked meat. Pour into 9" x 13" pan. Bake at 400° for 20 minutes. Top with cheeses and return to oven for 10 more minutes. Cheeses may be stirred into pizza sauce if desired. Additional pizza toppings may be added before topping with cheeses.


1 large onion, finely chopped
3 Tbsps. brown sugar
3 Tbsps. honey
½ cup lemon juice

Blend all ingredients together in a blender. Strain. Sip juice when needed for cough. It cuts phlegm and clears sinuses. "This beats over the counter medicines, and tastes better,"


6 jalapenos, chopped
2 lg. onions, chopped
1 clove garlic, chopped
1 (8 oz.) can tomato sauce
salt & pepper to taste
2 lbs. lean beef
1 tsp. cumin seed
1 tsp. oregano
4 cases cold beer
2 lg. roadrunners

Sauté jalapenos, beef, onions and garlic until meat loses red color. Add tomato sauce, seasonings and ¼ cup water. Bring to boiling, reduce heat, and simmer covered until you've finished a case of beer. Let chili cool and feed to the roadrunners. Lean back, take it easy and enjoy the rest of the beer.


1 yellow cake mix with pudding
1/3 cup margarine or butter, softened
1 egg
1 (21 oz.) can apple pie filling
½ cup brown sugar, firmly packed
½ cup walnuts, chopped
½ tsp. cinnamon
1 cup sour cream
1 egg
1 tsp. vanilla

Preheat oven to 350°. Combine the first three ingredients with an electric mixer at low speed until crumbly. Press into an ungreased 13" x 9" pan. Spread filling over the crust. Combine the brown sugar, walnuts and cinnamon, then sprinkle over the filling. Blend together the remaining ingredients and spread evenly over the top. Bake for 40-50 minutes until top is golden brown.

Tip: Preventing milk from curdling when making tomato soup.

1. Stir in 1/8 tsp. baking soda to soup before adding milk. 2. Add red to the white
and you won't be blue

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1 cup shortening
1 tsp. vanilla
1 cup sugar
1 cup brown sugar
2 eggs
1 cup peanut butter
3 cups sifted flour
1/8 tsp. salt
1½ tsps. baking powder

Combine as per usual for a cookie recipe. Roll into walnut sized balls. Place on greased sheet. Press down with fork. Bake at 375° for 10 minutes.


2/3 cup Idaho Instant Potatoes
1/3 cup parmesan cheese, grated
¾-1 tsp. garlic salt or powder
3 ½ lbs. chicken or chicken breasts
1/3 cup melted margarine

Combine potatoes, cheese and garlic. Dip chicken pieces in margarine. Roll chicken in potato mixture. Place in greased pan, cover and bake at 375° for 45-60 minutes. Uncover and bake for 15 minutes more.


2 sticks butter
2 cups flour
1 cup walnuts or pecans, chopped
8 ozs. cream cheese
1 cup powdered sugar
1 cup Cool Whip
2 pkgs. instant lemon pudding
3 cups milk

Cut butter into flour. Blend well. Mix in nuts. Pat into buttered 9" x 13" pan. Bake at 400° for 15-20 minutes. Cool completely. Beat together cream cheese and powdered sugar until smooth. Fold in Cool Whip. Spread over cooled crust. Combine pudding and milk and beat until smooth. Spread over cream cheese mixture. Top with a thin layer of Cool Whip. Sprinkle with coconut, if desired, and chill several hours before serving.


1 (12 oz.) pkg. milk chocolate chips
1 Tbsp. shortening
½ cup raisins
½ cup slivered almonds, chopped

Melt chips and shortening together, stirring until smooth. Remove from heat and stir in raisins and almonds. Drop by tablespoonfuls onto wax paper. Chill.


2½ cups boiling water
2 cups raisins
4 level tsps. baking soda
4 level cups flour
1 cup sugar
1 cup brown sugar
1 tsp. salt
3 Tbsps. oil
1 cup nuts, chopped

Pour the boiling water over the raisins and baking soda. Let stand overnight. Next day add remaining ingredients to the raisin mixture. Blend well. Place into 2 well greased bread pans. Bake at 350° for 1 hour. Serve thinly sliced with butter. Bread improves with age.


3 medium potatoes, thinly sliced
¼ cup parmesan, grated
¾ cup skim milk
½ tsp. paprika

Layer potatoes & cheese in a sprayed 1-2 quart casserole. Pour in milk and sprinkle with paprika. Cover and vent with plastic wrap. Microwave on "high" for 10-12 minutes, rotating dish 3 times. Unwrap and place in broiler 2-3 minutes to brown.


1 lb. ground ham
½ lb. lean ground beef
2 eggs
1 cup cracker crumbs
1 cup milk
½ tsp. salt
2 Tbsps. celery
2 Tbsps. onion

Mix together and form into loaves. Pour COOKIES® BAR-B-Q SAUCE over and bake at 350° for 1 hour

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2 cups french bread cubes
½ cup toasted walnuts
½ cup melted butter
½ cup Swiss or Gruyere Cheese, grated
1 Tbsp. fresh dill, minced

Combine together all ingredients and process in blender or food processor until crumbled. Press onto bottom and up the sides of a greased spring form pan. Refrigerate.

1 onion, chopped
3 Tbsps. butter
1¾ lb. cream cheese
½ lb. Swiss Cheese, grated
1/3 cup whipping cream
½ tsp. salt
¼ tsp. pepper
4 eggs
½ lb. smoked salmon

Sauté onion in butter until tender. Cream the cream cheese. Beat in onion, swiss, whipped cream, salt & pepper Add eggs, one at a time, beating briefly after each addition. Fold in salmon. Pour into crust. Bake at 350° for 45 minutes. Garnish with fresh dill and red caviar.


1 cup green pepper chunks
1 cup onion, diced
1 clove garlic, diced
1 Tbsp. margarine
3 cups rice, cooked
14-16 oz. can chopped tomatoes, undrained
1 Tbsp. chili powder
1 tsp. salt

Sauté vegetables in margarine until tender. Stir in rice and remaining ingredients. Heat through and serve.


½ cup carrot, finely chopped
½ cup celery, finely chopped
½ cup onion, finely chopped
3 Tbsps. butter
3 Tbsps. all purpose flour
3 cups chicken broth
1 (12 oz.) can evaporated milk
1½ (6 oz.) cups shredded sharp Cheddar cheese
1½ (6 oz.) cups shredded Monterey Jack cheese
1 (4 ozs.) cup Bleu cheese, crumbled
¼ tsp. freshly ground black pepper
chopped chives (optional)

In large saucepan over medium heat cook carrot, celery and onion in butter until tender, about 5 to 7 minutes, stirring occasionally. Stir in flour. Cook, stirring constantly until smooth and thickened, about 2 minutes. Gradually stir in broth and milk. Cook and stir over medium heat until slightly thickened. Reduce heat to low. Stir in cheeses. Cook, stirring constantly, until cheeses have melted and soup is smooth. Stir in pepper. To serve, ladle into bowls. Top with chives and bread, if desired.

It seems the editor byline for this issue should go to Dwayne Schmidt. He came in my office, asked for the bulletin forms and I haven't seen him since ... ! Our thanks to the Open Line listeners that helped with the recipes for this issue. There is a real variety. I for one am about to try some of the home cures to get rid of this nagging cough and cold.

You will want to be sure and mark your calendars, and plan to attend the WMT Glenn Miller Orchestra "Concert Under the Stars" to be held June 13 at the AEGON USA parking lot, 4333 Edgewood Road NE in Cedar Rapids. The concert is FREE to the public!


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